Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, radish kimchi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean.
Radish kimchi is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Radish kimchi is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook radish kimchi using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Radish kimchi:
- Make ready 1 whole Radish (julienne slice)
- Make ready 200 gm salt
- Prepare 100 gm fresh ginger (julienne slice)
- Take Marinated kimchi base
- Get 250 gm Gochujang (korean chili paste)
- Make ready 1 tablespoon fish sauce
- Prepare 2 tablespoon mirin
- Take 1 tablespoon roasted white sesame
Kkakdugi, Radish Kimchi Recipe - Crazy Korean Cooking. Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting.
Steps to make Radish kimchi:
- Mixed the salt with Radish and ginger. Marinated around 2 hours. After 2 hours, wash out the salt and press out the water from the Radish and ginger. Put a side, use it later.
- Mixed the the marinated base ingredients in a big bowl then add in the Radish and ginger slices into the bowl. Stir well until all the base combine.
- Store in a food container, keep in the fridge fir at least 48hours. Taste will be awesome.
Kkakdugi pairs well with soups like seolengtang (ox tail soup) and. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting. It's a vibrant food, wild and raw and. Korean radish is naturally filled with lots of juice. So when you salt it, it will release this juice into the thick Kimchi paste.
So that is going to wrap this up for this special food radish kimchi recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
